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Soak a pound of white beans (or white and brown mixed) in water overnight if possible to speed cooking.

Drain off the water and put the beans in your bean pot or dutch oven.

Cover with fresh water and hang on tripod over medium fire until boiling. If not soaked, boil them long enough to drink a beer and tell a couple of lies. If soaked, go right ahead to the next step.

Drop in three or four smoked ham hocks and add a table spoon of salt, a handful of chopped onion, and a few good dashes of black pepper.

If you can’t find smoked ham hocks you can cheat with a little liquid smoke or smoke ‘em yourself on the campfire.

Raise pot or let fire die down to slow cook beans on low heat with lid on for a couple of hours. Add water as needed. (If you got busy and let your beer get hot you can dump it in, but check for bees or horse flies in the can first.)

Serve up with some pickled beets and several hunks of River Bank Corn Bread.

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